“Spaghetti” with a Classic Tomato Sauce

What if you could enjoy the flavours of a classic and heart warming Italian dish without having to worry about the negative impact it might have on your body?

What if you could find a replacement that is naturally rich in nutrients, low in carbohydrates and even looks like the spaghetti noodle?

Might you be convinced to try it?

Drum roll please….

…I present to you, The Spaghetti Squash!

Before you shake your head and say – “I’ll never give up my favourite pasta dish for sauce on squash” – hear me out…

I’m sure most Italians would agree that the magic in a bowl of pasta comes from the sauce. Nonna’s sauce tastes amazing on just about anything!

So my theory is, if you have the perfect sauce, the noodle just doesn’t matter as much.

We’ve all tasted a not so good tomato sauce at one point or another. Bottom line is, if the sauce ain’t good, the pasta ain’t good, no matter how perfect the noddle.

That doesn’t mean we should put less attention on the noodle, but it does mean we have a little room for play instead.

So now that I have you half convinced, let’s move forward to cooking the perfect spaghetti squash. The trick here is simple – don’t overcook it! This will ensure that you maintain the traditional ‘al dente’ texture of the noodle. See my instructions on cooking spaghetti squash below.

Now for the magic. I love to keep my tomato sauce simple and classic – as the smell fills my home with memories of my grandparent’s kitchen growing up.